Go Back
–+ servings
5 from 2 votes
Pan Seared Chicken breast with sherry cream pan sauce, rice and asparagus on a white plate.
Print
Pan Seared Chicken Breast with Sherry Thyme Pan Sauce
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Making a simple pan sauce not only provides you with a delicious finish to your chicken breasts, but also helps to clean the pan you cooked in as well. This sherry thyme pan sauce is luscious and will make you feel like a top chef.

Course: Entrées, Dinner
Cuisine: French, American
Keyword: Chicken, Sherry, Pan sauce, Basic Sauces
Servings: 4
Calories: 427 kcal
Ingredients
  • 4 5-ounce boneless, skinless chicken breasts
  • salt and freshly ground black pepper
  • olive oil
  • 2 teaspoons butter
  • 1 shallot minced
  • 2 sprigs fresh thyme
  • 2 cups dry sherry
  • 1 cup chicken stock
  • 3/4 cup heavy cream
  • 1 tablespoon fresh thyme leaves
Instructions
  1. Pre-heat the oven to 170ºF.
  2. Season both sides of the chicken breasts with salt and freshly ground black pepper.

  3. Heat a large sauté pan or skillet over medium-high heat. Add the olive oil and butter and place the chicken in the pan. Reduce the heat to medium and brown the chicken well on both sides – about 4 to 5 minutes per side. Be patient and do not flip the chicken until it releases easily from pan. Transfer the browned chicken to a platter, loosely tent with foil and place it in a 170°F oven to keep warm.

  4. Add the minced shallot and thyme sprigs to the pan and sauté until lightly browned. Add the sherry to the skillet and deglaze the pan by scraping up any brown bits on the bottom as you bring the liquid to a simmer. Simmer for a few minutes to reduce the sherry by half and then stir in the chicken stock and heavy cream. Simmer for another 3 to 4 minutes, until the sauce thickens slightly. Remove the sprigs of thyme and season with salt and freshly ground black pepper to taste. Return the chicken to the skillet, along with any juices on the plate. Simmer for just a few more minutes.
  5. Transfer the chicken to a plate or platter, spoon sauce over top and garnish with fresh thyme leaves.
Nutrition Facts
Pan Seared Chicken Breast with Sherry Thyme Pan Sauce
Amount Per Serving
Calories 427 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 12g60%
Cholesterol 141mg47%
Sodium 259mg11%
Potassium 631mg18%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 3g3%
Protein 27g54%
Vitamin A 860IU17%
Vitamin C 5.7mg7%
Calcium 53mg5%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.